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Crispy Baklava with Pistachio and Honey Syrup

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A simple yet indulgent homemade baklava recipe featuring flaky phyllo layers, crunchy pistachios, and a fragrant honey syrup with a hint of lemon and warm spices.

Ingredients

Scale
  • 1 package (16 oz / 450 g) phyllo dough, thawed
  • 1 cup (225 g) unsalted butter, melted
  • 2 cups (about 200 g) shelled and chopped pistachios
  • 1/2 cup (100 g) granulated sugar
  • 3/4 cup (240 ml) honey
  • 1/2 cup (120 ml) water
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 small cinnamon stick (optional)
  • 2 whole cloves (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with some melted butter.
  2. Coarsely chop 2 cups of shelled pistachios and set aside.
  3. Unroll the thawed phyllo dough and cover with a damp kitchen towel to prevent drying.
  4. Place one sheet of phyllo in the pan and brush lightly with melted butter. Repeat for 8 sheets, brushing each with butter.
  5. Sprinkle about one-third of the chopped pistachios evenly over the layered phyllo.
  6. Add another 5 sheets of phyllo on top, brushing each with butter, then sprinkle another layer of pistachios. Repeat this layering twice, ending with about 8 sheets on top.
  7. Using a sharp knife, cut the layered baklava into diamond or square shapes.
  8. Bake for 45-50 minutes until the top is golden brown and crisp. Rotate the pan halfway through if browning unevenly.
  9. While baking, prepare the honey syrup: combine water, sugar, honey, lemon juice, cinnamon stick, cloves, and vanilla extract in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove cinnamon and cloves and let cool slightly.
  10. Pour the warm syrup evenly over the hot baklava as soon as it comes out of the oven. Let it rest at room temperature for at least 4 hours, preferably overnight.
  11. Serve the baklava at room temperature once the syrup has absorbed and the top is crispy.

Notes

Keep unused phyllo sheets covered with a damp towel to prevent drying. Pour warm syrup over hot baklava to avoid sogginess. Cut baklava before baking to help syrup soak evenly. Let baklava rest uncovered at room temperature for several hours or overnight for best texture.

Nutrition

Keywords: baklava, pistachio baklava, honey syrup, phyllo dough dessert, crispy baklava, homemade baklava, easy baklava recipe

Find it online: https://blairrecipes.com/crispy-baklava-with-pistachio-and-honey-syrup-easy-homemade-recipe/